- 2 x 227g packs sirloin steak
- 4 tsp reduced salt soy sauce
- 3 tbsp sweet chilli sauce
- 2 level tbsp brownsugar
- 2 tbsp lime juice
- 2 cloves garlic, crushed
- 2cm piece root ginger, peeled and grated
- 8 wooden skewers
- 1 tbsp sunflower oil
- 125g smooth peanut butter
- 1 tbsp soy sauce
- 150ml reduced-fat coconut milk
- Salad, to serve
- Lime wedges, to serve
Cut the sirloin steak into strips 2cm wide. Put the wooden skewers in cold water to soak.
Make a marinade by mixing the reduced salt soy sauce, 2 tbsp sweet chilli sauce, the brown sugar, lime juice, ginger and 1 clove of garlic. Put in a non-metallicdish with the steak and stir to coat. Cover with cling film and refrigerate for 2 hours, stirring occasionally.
To make the satay sauce, cook 1 clove garlic in 1 tbsp sunflower oil for 1-2 minutes. Stir in the peanut butter, soy sauce, 1 tbsp sweet chilli sauce and the coconut milk. Stir until smooth. Cook over a low heat for 1-2 minutes, stirring, until it just starts bubbling. Remove from the heat.
Thread the steak on the skewers. Pre-heat the grill and cook the skewers for 8 minutes, turning occasionally.
Serve with the satay sauce, salad and lime wedges.